Description
A creamy and indulgent Biscoff Latte recipe combining rich espresso with warm milk infused with smooth Biscoff spread, topped with whipped cream and a hint of cinnamon for a delightful café-style drink at home.
Ingredients
Scale
Milk Mixture
- 1 cup milk
- 2 tablespoons Biscoff spread
Espresso
- 2 shots espresso
Toppings
- Whipped cream, for topping
- Ground cinnamon, for garnish
Instructions
- Warm the Milk: Warm the milk in a small saucepan over medium heat, stirring occasionally to prevent it from scalding.
- Add Biscoff Spread: Once the milk is warm but not boiling, add the Biscoff spread and stir continuously until it is fully melted and incorporated into the milk.
- Brew Espresso: Brew 2 shots of espresso using an espresso machine or a stovetop espresso maker for a fresh, robust coffee base.
- Divide Milk Mixture: Pour the Biscoff-infused milk equally into two mugs.
- Add Espresso: Pour one shot of the freshly brewed espresso into each mug with the Biscoff milk.
- Top with Whipped Cream: Generously top each mug with whipped cream to add a creamy finish.
- Garnish: Sprinkle a pinch of ground cinnamon on top of the whipped cream for added flavor and aroma.
- Serve: Serve the Biscoff lattes immediately while hot, and enjoy the comforting blend of flavors.
Notes
- Use whole milk for a creamier texture or substitute with a plant-based milk for a dairy-free option.
- Adjust the amount of Biscoff spread to your preferred sweetness level.
- Freshly brewed espresso is key to achieving the best flavor; stovetop moka pots work well if you don’t have an espresso machine.
- For an iced version, cool the Biscoff milk mixture before combining with espresso over ice.
- Whipped cream can be omitted or replaced with a dairy-free alternative if desired.
